Cherry Pie Recipe
Cherry Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A traditionally delicious treat is a slice of this pretty cherry pie.—Frances Poste, Wall, South Dakota
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 55 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 55 min. + cooling

Ingredients

  • PASTRY:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup ice water
  • FILLING:
  • 2 cans (16 ounces each) tart cherries
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • Red food coloring, optional
  • 1 tablespoon butter

Directions

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes.
Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cherry Pie in Taste of Home August/September 1994, p67

Nutritional Facts

1 piece: 363 calories, 14g fat (4g saturated fat), 4mg cholesterol, 240mg sodium, 58g carbohydrate (35g sugars, 1g fiber), 3g protein.

  • PASTRY:
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup ice water
  • FILLING:
  • 2 cans (16 ounces each) tart cherries
  • 1 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • Red food coloring, optional
  • 1 tablespoon butter
  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge.
  2. Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes.
  3. Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack. Yield: 6-8 servings.
Originally published as Cherry Pie in Taste of Home August/September 1994, p67

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Reviews forCherry Pie

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MY REVIEW
ddillman User ID: 6539068 258449
Reviewed Dec. 21, 2016

"I'm not a fan of cherry pie but I made this for my sister-in-law and she said it was the best cherry pie she had tasted!"

MY REVIEW
lilswkiwi08 User ID: 4608499 7578
Reviewed Nov. 29, 2014

"My first cherry pie and ur was amazing!! Couldn't find 2 cans of tart cherries so I used 1 can tart cherries (last can in the store) and dark pitted sweet cherries. Cut the sugar by half, mix the juices together n reserved 1/4 cup as directed n it was delicious!!! Make sure u put the pie on a sheet pan, mine bubbled n dripped everywhere"

MY REVIEW
TNbluffbaker User ID: 46423 5681
Reviewed Mar. 4, 2014

"Very good and easy to make. I use a package of refrigerated pie crusts instead of making the pastry."

MY REVIEW
NanZim User ID: 3929200 12475
Reviewed Feb. 8, 2014 Edited Feb. 21, 2017

"My husband had a slice of this pie tonight. He rated it 'very good'. It is easy to make and sets nicely."

MY REVIEW
rfiesty User ID: 6112572 7540
Reviewed May. 21, 2013

"GREAT pie! I HAVE MADE THIS A BUNCH OF TIMES AND IT ALWAYS GETS RAVE REVIEWS!!!"

MY REVIEW
Cam625 User ID: 6739791 6095
Reviewed Dec. 24, 2012

"Easiest pie ever, definitely a keeper"

MY REVIEW
rfiesty User ID: 6112572 5680
Reviewed Jul. 16, 2012

"an OUTSTANDING pie. everyone just raved about it and it was very easy to make. I did make my own pie crust from another recipe though. The filling didn't run out when it was cut and tasted awesome. I reduced the sugar drastically, only adding maybe 1/4 cup since making it for a diabetic and it was great. Made this 2 more times!"

MY REVIEW
rfiesty User ID: 6112572 8145
Reviewed Jul. 9, 2012

"This was the BEST cherry pie I've tasted. The filling didn't run out when you cut it. I only used about a tablespoon of sugar and it was great, sweet but not too sweet. Great pie for a diabetic too!"

MY REVIEW
Juli Anne User ID: 1284413 7577
Reviewed Nov. 25, 2011

"wow! this is so good"

MY REVIEW
bandmom2010 User ID: 3560546 5679
Reviewed Nov. 10, 2011

"This is the easiest, and the best cherry pie I have ever made. My husband, who is a cherry pie expert, says this is the only one I should make!"

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